Süleyman Çetinkaya

Management of beach kitchen

Working with master chef Ogün KOCA , Fatih TUTAK and Taylan YÜCEL great experience.I have gained to them working in kitchen approximeatly 18 hours. Doing daily restaurant routines;mice en place,daily preparing for night service and help to parties chef and sous chef tp serving food and beverages.It was a great experience to me.

Working in a busy and popular restaurant and routinely having to cook for up to more than 50-90 diners every night. Responsible as part of a team for cooking tasty, delicious and healthy meals for all diners. Preparing hamburgers, fried chickens, steaks,  Cooking and preparing a daily variety of various fresh meals.  Supervising food various service assistants and kitchen staff.  Organising staff duties and then monitoring performance.  Ensuring high levels of hygiene throughout the kitchen area.

Also for making sure good nutritional standards are maintained when preparing meals. Making sure that all food at point of delivery is of the highest quality.  Enquiring if any customers have food allergies before cooking.  Maintaining high standards of health and safety in the kitchen.  Made pot dishes and grilled dishes for customers.

Keeping an eye on the temperature of cookers and roasters. Deciding what quantities are to be cooked and the amount of portions to be served. Preparing, cooking and serving the food prepared for breakfast, lunch and dinner to hotel customers.

Constantly checking the quality of the food being served to customers. Making pizzas, hamburgers, fried chickens and steaks for beach customers.